Whether you’re waiting for the sun to poke out from behind the rainclouds, counting the days until the ice begins to melt, or simply enjoying some cooler weather for once, winter is a time for warm, comforting foods. Here at Wholesome Story, we’re pretty much all major foodies and we like to spend time in the kitchen making magic for ourselves and our loved ones.
Today we’ll share with you a few of our favorite winter recipes to bring some warmth and winter festivity to your home.
Junghwa’s Roasted Kabocha Squash
Our leading lady here at Wholesome Story likes her winter veggies orange, caramelized, and oh-so-creamy. You can use this squash as a side to your meat or lentil loaf, top salads with it, or even blend it with spices and plant milk to make a creamy, warming soup. Taking time to roast and caramelize the squash brings out a myriad of fantastic flavors we know you’ll love; give it a try!
Ingredients:
• 2 cups Kabocha Squash (or squash of your choice), peeled and cubed.
• 1-2 T. olive oil
• ¼ tsp. salt
• ½ tsp. cracked pepper
• ½ tsp. Trader Jo’s Citrus Seasoning
• *All ingredient amounts can be altered to suit your taste, and you can add or omit spices and herbs as desired.
Directions:
• Preheat oven to 425 degrees Fahrenheit.
• Line a baking tray with parchment paper. (This step may be omitted; it’s for easy cleanup.)
• Peel, de-seed, and chop squash into cubes (we like ours about 1-inches in size).
• Toss the squash cubes in the olive oil and seasonings, then spread evenly on parchment-lined baking tray.
• Bake until the edges are golden, the bottoms are browning, and the pieces are fork tender, about 30 min. should do it.
• Enjoy however you want!
Justine’s Red Lentil Curry
Next up, our dietitian and her love of all things curried! Justine is well-known for loving curry of almost any kind. This red-lentil curry is a go-to in her house as an easy, cheap, healthy, and fantastically flavorful meal.
Ingredients:
• 1-2 T. oil of your choice (Justine uses olive oil)
• 6-8 cloves garlic, minced (3 T. chopped garlic)
• 3-4 inches grated ginger (about 3 T.)
• 2 tsp. turmeric powder
• 1 T. ground cumin
• 1 tsp. ground coriander seed
• 1-2 tsp. chili powder (you may adjust for desired spiciness)
• 1 T. curry powder
• 2 tsp. garam masala
• 1 tsp. freshly cracked black pepper
• 2 cups split red lentils
• 1 medium onion, diced
• 3 ½ cups vegetable broth
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) coconut milk (go with full-fat for the best flavor)
• 2 T. lemon juice
• ½ cup fresh, chopped cilantro, plus more for garnish (Stems are ok since they will soften after being stirred into the curry.)
Directions:
• In strainer, rinse lentils and sift to check for any small rocks etc. Set aside.
• Measure spices into a small bowl and set aside.
• Place a large pot over medium heat, add oil and onions. Cook onion until translucent, then add spice mixture and cook for 1-2 min more, or until spices are fragrant and stuck to pan.
• Stir in vegetable broth, tomatoes, and lentils. Reduce heat to low, cover and cook for about 30 min or until lentils are soft.
• Stir in coconut milk, lemon juice, and cilantro. Continue warming until heated through.
• Serve with brown jasmine rice and or naan, garnish with fresh cilantro and lime juice.
Shinghi and Taka’s Roasted Squash Soup
Next up are the men in our little pack. Shinghi and Taka both shared their favorite winter food…and it was the same! (They were, in fact, consulted separately.) Roasted squash soup seems to be the masculine food of choice here at Wholesome Story and we get why. Creamy, rich, and customizable with things like herbs and seeds, a good roasted squash soup is a winter staple in most homes for a reason. Serve it alongside some toasty, whole grain bread or a veggie sandwich and you’ve got yourself one heck of a meal.
Ingredients:
• 2 T. olive oil
• 2-4 cloves garlic, minced or pressed
• 1 small white or yellow onion, diced
• 8 cups squash (peeled and cubed)
• 3 cups vegetable broth
• 1 cup soy milk or other plant milk (plain, unsweetened is best)
• 2 T. Herbs De Provence (or any herbs and spices you like)
• Salt and pepper to taste.
Directions:
• Prepare the squash according to the recipe above.
• In a large pot, add olive oil, garlic, and chopped onion. Cook over medium heat until the onion is translucent and starting to brown.
• Add vegetable broth, desired herbs and spices, and cooked squash cubes to the pot. Cook over medium heat until the squash cubes are softened, and the edges are no longer crispy.
• Use an immersion blender to puree the mixture until smooth. Then, add desired milk and stir until combined. (If you don’t have an immersion blender, just use a ladle to transfer the soup to your blender. It will be very hot though, so be careful! Transfer soup back to pot once it’s all pureed.)
• Serve with the toppings and sides of your choice! Shinghi likes spiced, roasted pumpkin seeds and fresh parsley; Taka likes red pepper flakes and multigrain baguettes.
We’re sorry we didn’t give you any recipes for pancakes or cookies, I guess we’re just a bunch of…whatever the vegetarian version of meat-and-potatoes people is…apparently it’s squash people. Happy winter to each and every one of you from Shinghi and Junghwa, Taka, and Justine!
In parting, remember that eating healthy, whole foods, and lots of plants foods, is one of the simplest, safest, and most effective things we can do to promote good health in our bodies. As with every preventative/restorative measure though, sometimes these changes alone are not enough to help our bodies function the way we want or need them to. If you are struggling with health problems, please contact your doctor or other healthcare provider such a Naturopathic Doctor, Dietitian, or Mental Health Professional to see if they can offer appropriate guidance and care. We at Wholesome Story believe that healthy communities require community effort, so we advise you to keep your healthcare community aware and involved in your journey as you pursue better health.
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